Rainy Day Garlic & Lemon Spaghetti Squash

It is a very rainy and gloomy day in Toronto today. It’s this kind of day that really makes me crave comfort food, and while I do like to indulge every once and a while – I know I will end up feeling 10 times better if I find a new way to adapt my favourite comfort foods into a healthy version that my tummy will love!

Tonight, I was craving a big bowl of Spaghetti…and what better way to get my fix than with a delicious Spaghetti Squash!

Spaghetti Squash is so versatile and can really soak up any flavouring that you decide to give it. My all time favourite pairing is garlic, lemon, roasted cherry tomatoes and herbs -you can’t go wrong!

Directions:✦ Preheat Oven to 375
✦ Using a sharp knife, cut the Spaghetti Squash in half, lengthwise and scoop out the seeds *you can also roast it whole and pierce small holes throughout so steam can escape…just add 15 minutes to cook time and remove seeds after*✦ Place the prepared Spaghetti Squash in the oven and roast for 30 minutes (if halved) or 45 minutes if whole *please note this may vary depending on size of Squash
✦ While the Spaghetti Squash is cooking, halve your Cherry Tomatoes, Chop your Garlic, Onion, Basil and Parsley
✦ Heat 1 tbsp of Olive Oil or Butter on medium-low heat, add Garlic, Onion and Cherry Tomatoes. Continuing stirring until Cherry Tomatoes are blistered and garlic and onion are slightly brown
✦ Once Spaghetti Squash is tender, use a fork to scrap out the insides, making thin strands of “noodles”
✦ Add the Spaghetti Squash noodles into the pan with your Olive Oil, Cherry Tomatoes, Garlic, Onion. Season with Salt and Pepper
✦ Plate and sprinkle on your freshly chopped Basil and Parsley

If you decide to try this out, tag me on instagram at @healthy.balanceand hashtag #yourhealthybalance